Ingredients:

  • 1 pound (450g) pasta (rotini, penne, or farfalle recommended)
  • 1 pound (450g) boneless, skinless chicken breasts, cooked and diced
  • 1 large head of broccoli, cut into bite-sized florets
  • 1/2 cup (75g) red onion, finely diced
  • 1/2 cup (60g) sunflower seeds or chopped walnuts (optional)
  • 1/4 cup (30g) dried cranberries or raisins (optional)
  • 1/4 cup (15g) grated cheddar cheese (optional)
  • 1 cup (240ml) mayonnaise
  • 1/2 cup (120ml) sour cream or plain Greek yogurt
  • 2 tablespoons (30ml) apple cider vinegar
  • 2 tablespoons (30ml) honey or maple syrup
  • 1 tablespoon (15ml) Dijon mustard
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Cook pasta according to package directions until al dente. Drain and rinse with cold water. Set aside to cool.
  2. If not using pre-cooked chicken, cook chicken breasts using your preferred method (boiling, baking, grilling). Dice into bite-sized pieces.
  3. Steam the broccoli florets until tender-crisp (about 5-7 minutes). Avoid overcooking. Rinse with cold water to stop the cooking process and maintain the bright green color.
  4. In a large mixing bowl, whisk together mayonnaise, sour cream (or yogurt), apple cider vinegar, honey (or maple syrup), Dijon mustard, onion powder, and garlic powder. Season with salt and pepper to taste.
  5. Add the cooked pasta, chicken, and broccoli to the dressing. Gently toss to coat everything evenly.
  6. Stir in red onion, sunflower seeds (or walnuts), dried cranberries (or raisins), and grated cheddar cheese (if using).
  7. Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld.
  8. Serve chilled and enjoy!